Chicken Laksa

Written on the 19 August 2015 by Studio Pilates

Calories per Serve626
Time to Prepare: 30 minutes
Serves: 4


  • 60g (1/3 cup) roasted, unsalted peanuts

  • 5cm piece root ginger

  • 14 cup fresh coriander

  • 20g (3 medium-sized) garlic cloves

  • 1 long red chilli

  • 2 leaves kaffir lime (OR regular lime OR lemon leaves)

  • 1 tbsp ground turmeric

  • 20ml (1 tbsp) fish sauce

  • 60ml (3 tbsp) extra virgin olive oil or coconut oil

  • 60ml (3 tbsp) lime juice

  • 15ml (1 tbsp) agave syrup

  • 250ml (1 cup) organic chicken stock

  • 120g fine rice noodles

  • 400ml can of coconut milk

  • 50g (1 medium-sized) carrot, julienned

  • 80g broccoli florets

  • 80g zucchini, sliced

  • 400g (2 cups) cooked, chopped chicken

  • Small bunch fresh coriander to garnish

  • 80g (1/2 cup) cranberries


  • Chop about one third of the peanuts and put aside for garnish

  • Grate the ginger, chop the coriander, crush the garlic, chop chilli and remove seeds, chop the lime leaves and place all in a blender. Add peanuts, turmeric, fish sauce, extra virgin olive oil, lime juice and agave syrup to blender

  • Blend on medium speed to a paste

  •  Scrape mixture into a saucepan and cook over a medium heat for one minute

  • Add chicken stock and bring to the boil

  • Add noodles and coconut milk

  • Add carrots, broccoli and zucchini

  •  Bring back to the boil and simmer for three minutes

  •  Divide mixture between four bowls and top with chicken, nuts, coriander leaves and cranberries

Recipe adapted from Organic Fusion by Amanda Battley

Nutritional Information per Serve:
Fat 41.6g
Carb 21.3g
Protein 41g




Author: Studio Pilates